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the fermentation of the rice. The spirit so produced does not keep well and the use of this type of yeast is decreasing though many country people prefer the flavour of the spirit it produces to that from rice and cake yeast.
(b) Cake Yeast. This occurs in flat square cakes or tiles weighing about half a pound each. The cakes contain the mould and yeast which have been grown on a dry cooked rice and bean mixture and then mixed with China clay.
This type requires about twenty days to complete the fermentation of the rice under favourable conditions. It gives an output of spirit per unit of rice which compares very favourably with the theoretical yield and there is less risk of acetic fermentation than with ball yeast. The large distilleries all use this type of yeast.
3.-Stills.
Two types of native stills are used.
(a) The country type is very home-made in appearance and its structure varies with each distillery to a small extent.
Essentially the heating and boiling unit consists of a shallow sheet iron pan holding about 10 gallons set over a brick furnace. The pan is surmounted by a brickwork collar on which the condensing unit is placed. This consists of an earthenware basin placed on the collar. The bottom of the basin is perforated so that alcohol and water vapour from the boiler may rise into the basin. A shallow iron pan is placed on top of the basin and this is filled with water to form the condensing surface. The spirit vapour rises from the boiler, passes through the perforations and impinges on the lower side of the cold water pan. There they are condensed and fall to the concave bottom of the earthen basin and run off through a small side tube to the receiving jar through a tin or zinc pipe.
This type of still is very inefficient and considerable loss of spirit occurs unless the water in the cooling pan is changed very frequently. Its use is being rapidly superseded in the country districts and it is only of interest on account of the fact that until recently it was in almost universal use in the New Territory. The fuel used was generally grass, brushwood or rice husks.
(b) Native type of Pot Still.
This consists of a large iron pan capable of holding 12 to 16 gallons which is set over a furnace in brickwork. A brickwork collar is built round it and on the collar a thick washer or grommet of hemp is placed. The condenser is moveable and when in use is set on top of this grommet.
E 21
the fermentation of the rice. The spirit so produced does not keep well and the use of this type of yeast is decreasing through many country people prefer the flavour of the spirit it produces to that from rice and cake yeast.
(b) Cake Yeast. This occurs in flat square cakes or tiles weighing about half a pound each. The cakes contain the mould and yeast which have been grown on a dry cooked rice and bean mixture and then mixed with China clay.
This type requires about twenty days to complete the fer- mentation of the rice under favourable conditions. It gives an output of spirit per unit of rice which compares very favourably with the theoretical vield and there is less risk of acetic fermen- tation than with ball yeast. The large distilleries all use this type of yeast.
3.-Stills.
Two types of native stills are used.
(a) The country type is very home-made in appearance and its structure varies with each distillery to a small extent.
Essentially the heating and boiling unit consists of shallow sheet iron pan holding about 10 gallons set over a brick furnace. fire. The pan is surmounted by a brickwork collar on which the condensing unit is placed. This consists of an earthenware basin placed on the collar. The bottom of the basin is perforated so that alcohol and water vapour from the boiler may rise into the basin. A shallow iron pan is placed on top of the basin and this is filled with water to form the condensing surface. The spirit vapour rises from the boiler passes through the perfora- tions and impinges on the lower side of the cold water pan. There they are condensed and fall to the concave bottom of the earthen basin and run off through a small side tube to the receiving jar through a tin or zinc pipe.
This type of still is very inefficient and considerable loss of spirit occurs unless the water in the cooling pan is changed very frequently. Its use is being rapidly superseded in the country districts and it is only of interest on account of the fact that until recently it was in almost universal use in the New Ter- ritory. The fuel used was generally grass, brushwood or rice busks.
(b) Native type of Pot Still.
This consists of a large iron pan capable of holding 12 to 16 gallons which is set over a furnace in brickwork. A brickwork collar is build round it and on the collar a thick washer or grummett of hemp is placed. The condenser is moveable and when in use is set on top of this grummett.
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